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August 5, 2009

Family Recipe: Borscht

Today's recipe is courtesy of My Mother-in-Law and prepared by none other than My Husband! You see, there are some things that I leave to My Husband to prepare because they are his "thing".

The weather has finally begun to act like summer here so, cold soup is quite refreshing. So, last weekend when I went to the grocery store I was given a list of ingredients to purchase which included beets and beef stock.

Normally, I leave the whole process to My Husband, but this time he suggested that we use my pressure coooker for steaming the beets. This was the first time I used my pressure cooker for this, and it was really quite simple. Steaming by "traditional" methods will take about 45-50 minutes. So, if you have a pressure cooker, by all means use it!

Both of Our Boys tried the Borscht tonight! I love that they are adventurous enough to try things that may not look as they expect. My Oldest LOVED it, and preferred it with a dollop of sour cream mixed in. He said it reminded him of winter because it was so cold and creamy (he worked very hard at mixing his sour cream into the soup). My Youngest, not so much, but that's to be expected from him. It's really nice to share favorite dishes My Husband and I have loved with Our Boys.

Steam the beets. I used the pressure cooker to do this, and cooked at high pressure for 20 minutes. Allow the beets to cool. When cool enough to handle, put on rubber gloves and peel them.

Shred the beets using a food processor (if you don't have one, you can do this by hand). Add the beets and all ingredients to a large pot and bring to a boil. Lower the heat and allow to simmer for about 30 minutes. You want the beets to be soft.

Pour into a large tupperware and refrigerate until ready to serve. Can be served with a dollop of sour cream.